Greek Style Buttterbean & Tomato Stew


Serves 4 Preparation: 35 minutes


1 tbsp Biona Organic Extra Virgin Olive Oil

2 medium onions, chopped

2 stalks celery, chopped

1 medium carrot, diced

3 garlic cloves, crushed

1 tbsp fresh oregano leaves ot 1 tsp dried

1 tsp cinnamon (optional)

700g Biona Organic Passata

4 tbsp chopped fresh flat-leaf parsley

2 tbsp chopped fresh or 2 tsp dried dill

3 tsp Biona Organic Agave Syrup Light

2 tins Biona Organic Butterbeans 400g, rinsed and drained

1 tsp salt

1/2 tsp freshly ground black pepper



1. Heat the olive oil and saute the onions until they start to soften.

2. Add the celery, carrot and garlic and cook in for another 4 minutes or so.  Add the oregano, cinnamon (if using) and passata.  Cook for at least 10 minutes.

3. Add the parsley, dill and agave syrup and cook for another 5 minutes.  Add the beans, salt and pepper to taste.

4. It can be served now, but it's better eaten the next day - or cook it in a crockpot/slow cooker overnight on the lowest setting to let the flavours develop.

Recipe from The Big-D: defeating diabetes with the D-Diet.  Published by the Vegetarian & Vegan Foundation

Windmill products used in this recipe